These pancakes, from Tartine All Day: Modern Recipes for the Home Cook, are made with a mixture of whole grain flours so they’re much higher in protein, but they’re still fluffy, moist, and very adaptable. Mix in your favorite berries (or chocolate chips), and serve with all the usual pancake toppings and accompaniments. The tapioca flour/starch is a key ingredient, as it ensures the pancakes remain light in spite of their nutritional heft.

Make-ahead: You can assemble a quadruple batch of the whole grain flour mixture (the first 7 ingredients listed) and store in an airtight container at room temperature for up to 3 months. When you are ready to cook the pancakes, measure out 1 heaping cup of the dry mix and place in a large bowl. Proceed with the recipe, adding the egg, butter, and milk in the amounts given.

Instructions

2In a small bowl, stir the egg, melted butter or olive oil, and whole milk together, then add to the flour mixture, and mix with as few stirs as you need to get it all combined.

3Melt the additional butter or olive oil in a large pan over medium heat. Spoon 4-inch rounds of batter into the pan, cooking a single pancake first to check if the pan is the correct temperature. Cook until the underside of the pancake is golden brown and air bubbles appear on top, about 1 minute. Flip and cook the second side until done. Repeat with the rest of the batter and serve immediately.

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